Easy chopped salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6 - 8
Ingredients
For the cucumber & beetroot
- 1 tbsp toasted poppy seed
- zest and juice 1 lemon
- 1 tbsp olive oil
- 1 tsp golden caster sugar
- 1 cucumber, halved lengthways, seeds scooped out, then sliced
- 250g pack cooked beetroot, chunkily diced
For the carrot
- 2 large carrots, coarsely grated
- juice ½ orange
- ½ tsp ground cumin
For the corn
- 340g can sweetcorn, drained well
- 1 red pepper, deseeded and diced
- squeeze lime juice
For the avocados
- 2 quite ripe avocados, halved, peeled, stoned and diced
- squeeze lime juice
Method
- STEP 1
For the cucumber and beetroot, mix the poppy seeds, lemon zest and juice, oil and sugar. Tip half into a bowl with the cucumber, the other half into a separate bowl with the beetroot, and mix each.
- STEP 2
Mix the carrot ingredients together, the corn ingredients together and the avocado ingredients together.
- STEP 3
Pile the different elements in strips across a large platter. Cover and chill for up to 2 hrs, or serve straight away.
